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Welcome to your journey to tastes of six European countries...

FRANCE

CREPES

INGREDIENTS: (for 10 people)

50 gr of flour

2 eggs

3 teaspoons of sugar

1 packet of yeast

20 cl of milk

120 gr of butter melted

TURKEY

Jezeriye

Jezeriye

The ingredients are:

4 grated carrots

5 spoons of mulberry syrup ( instead of sugar)

150 gr chopped walnuts

1 packet Petit Beure biscuits

coconut

butter

HOW TO MAKE:

Boil carrots with 2 spoons of water with mulberry syrup.Then mix minced biscuits with carrots and walnuts until it becomes homogenized dough.Give a form of balls and roll with coconuts.

COOKIES WITH WALNUT

Ingredients:

1 water glass of raisins

1 glass of crushed walnut

13 chopped on cubes figs (6 figs +

7 dried apricots relatively)

2 eggs,vanilla

butter natural + olive oil 250gr.(I never use hydrogenated oil)

flour

powdered sugar or sweetener(You may eat without sugar on top if prefer since you take fructoce from the dried fruits,but kids prefer with sugar on top)

HOW TO MAKE:

Put eggs and vanilla then add raisins,walnuts and dried figs or appricots.Heat the butter on the pan and wait.While waiting put flour and olive oil.Mix and add butter slowly.Form in the shape of cookies and bake in the oven of 120 degree.While ready take from the oven and roll with powdered sugar or sweetener.

HAVE A NICE APPETITE!!!

CELLARY SALAD WITH WALNUTS

INGREDIENTS:

1 root of cellary

5 spoons of yoghurt

1 pinch salt

2 spoons of crushed walnuts

1 spoon extra virgin olive oil

HOW TO MAKE:

First peel the cellary root then grate it.Put the salt lemon olive oil and yoghurt immediately so that it didn't turn black.Put the walnuts in and decorate with parsey and carrot if you want.

Have a nice appetite!

1-2 drops of lemon juice

If wanted a carrot and a leaf of parsley for decoration.

HOW TO MAKE:

First peel the cellary root then grate it.Put the salt lemon olive oil and yoghurt immediately so that it didn't turn black.Put the walnuts in and decorate with parsey and carrot if you want.

CHICKEN PASTRY WITH WALNUTS

INGREDIENTS:

four sheets of thin dough

two pieces of chicken drumsticks

150 grams of walnut

125 gramms of butter

two water glasses of chicken broth

salt,black pepper,black cummin ,sesame see

HOW TO MAKE

Boil chicken in the pot.Take them from the pot and divide the chicken meat into small pieses with hands .

Mix them with walnuts and the spicies.

Put one of the sheet daughs on the oven tray in the form of rectangle from the edges.

Put the fried butter to chicken and put it on the tray.The same process follows with each dough.

Close the final dough and bake at 180 degree until the pastry is reddish.

Take out of oven and pour the chicken broth add sesame and black cummin and roll it up. Bake again for 5 minutes

FIG COOKIES

Ingredients:

1 water glass of raisins

1 glass of crushed walnuts

13 chopped on cubes figs( 6 figs +

7 dried apricots relatively)

2 eggs ,vanilla

butter natural+olive oil 250 gr.( I never use hydrogenated oil)

flour

powdered suger or sweetener( You may eat without sugar on top if prefer since you take fructoce from the dried fruits but kids prefer with sugar on top)

LITHUANIA

DOUGHNUTS WITH CURD

INGREDIENTS:

0.5 kg. 9% curds

2 eggs

150 gr. sugar

1 teaspoon baking soda

1 teaspoon of sour cream

6-8 tablespoons flour

cooking oil, icing sugar

BAKED APPLES WITH CURD

AND CINNAMON

INGREDIENTS

Apples,

sweet cottage cheese,

cinnamon,

icing sugar

POLAND

OBWARZANKI

INGREDIENTS:

flour

butter

eggs

cottage cheese

sugar

vanilla

HOW TO MAKE:

They were fried in oil!

WALNUT CAKE

Components:

- 30 grams of shelled walnuts;

- 6 eggs;

- 25 grams sugar;

- grated lemon peel;

- 1 level teaspoon baking powder;

Recipe:

Grind nuts and place into a bowl; protein beat stiff; gradually add the sugar and egg yolks; mix gently with nuts; baking powder and lemon zest;

cake translate into springform pan and bake in preheated oven (170 degrees C);

after cooling you can pour chocolate glaze. We have fit ;) version (without the glaze:)))

BABKA CAKE

INGREDIENTS

2 cups of milk
1/2 pound unsalted butter
2/3 of yeast cake
1/4 cup of warm water
4 eggs
4 egg yolks

1 cup sugar
1 teaspoon 0f salt
Grated rind of 2 oranges
Grated rind of 1 lemon
1 teaspoon vanilla
1 tablespoon Grand Marnier
8 to 9 cups of flour
1 cup of slivered almonds, chopped

1 cup of raisins

CHEESECAKE

Ingredients

6 tablespoons unsalted butter

1 1/2 cups of cracker crumbs

2 tablespoons of sugar

Pinch fine salt

Filling:

2 pounds cream cheese, at room temperature

1 1/4 cups of sugar

1 1/4 cups of sour cream

6 large eggs

1 tablespoon of vanilla

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

Topping:

3/4 cup sour cream

1/2 cup of sugar

1/4 teaspoon of vanilla

Berries or cherries

GREECE

CUPCAKES WITH CINNAMON

MATERIALS:

1 packet of butter (250 gr) 1 Vanilla

2 cups of sugar 1 bakin powder

4 cups of flour 1 teaspoon of cinnamon

4 big eggs 4 spoons of cocoa

1 cup of milk 24 paper cups

FOR THE ICING:

1 merenda/nutella

1 cream of milk

1 black chocolate

HOW TO MAKE IT :

We mix in the bowl all the materials with blender.We beat for 4 minutes and we bake at 175 degrees for 30 minutes.When they are are cold, we boil the cream of milk for once and we pour the merenda and the black chocolate in small piecies.When the mixture is ready we cover them.

KARDITSA, GREECE

KATAIFI

INGREDIENTS:

kataifi (this white hair)

2 cups of chopped walnuts

1 cup of crushed toasted bread

250 gr butter

1 spoon of cinnamon

1 cup of sugar

HOW TO MAKE:

After it is well baked we sprinkle it with a great amount of syrup.

GREEN SALAD

WITH WALNUTS

For the salad

lettuce

spinach

rocket (plant)

an apple (cut in sticks)

sun-dried tomatoes

raisins

walnuts

For the sauce

oil

honey

mustard

balsamic vinegar

BEAN SOUP

INGREDIENTS

2 cups of beans moderate or small

2-3 carrots , thinly sliced

1 large onion , chopped

1 Pepper

3-4 celery stalks

1 cup of oil

2 tablespoons tomato sauce or 1 tablespoon paste

1 tsp red pepper ( sweet or spicy we want )

salt

water

BOURANI TYRNAVOU

What we need:

1 and 1/2 kilo spinach and nettle and whatever other wild greens are

( depending on the season )

3 tablespoonsof flour

1 lemon

1 cup of olive oil

Salt

Pepper

2 glasses of water

BAKLAVAS

Ingredients

16 phyllo dough; thawed according to package instructions

2 sticks melted unsalted Butter

about 4 cups chopped walnuts, finely chopped

1 tsp ground cinnamon

1 cup granulated sugar

2 Tbsp lemon juice

3/4 cup water

1/2 cup honey

Melted chocolate chips & chopped walnuts for garnish

EKMEK KATAIFI

INGREDIENTS

Syrup

2 Cups Water
2 Cups Sugar
Rind of ½ lemon
Juice of ½ lemon
1 cinnamon stick

Kataifi Base

190 grams Kataifi pastry
½ cup unsalted butter, melted.

Custard

2½ cups whole milk

½ tsp ground mastic (also known as mastika or tears)

2 large eggs
¼ cup fine semolina flour
1 tsp cornflour
¼ cup caster (superfine) sugar
½ cup shredded coconut
1 tsp vanilla

Whipped Cream

2 cups whipping cream
1 tsp vanilla extract
1 tsp cream stabilizer or powdered milk
3 tsp icing sugar or to taste

1 cup chopped unsalted pistachios for garnish

Plastira's Lake, Karditsa, Greece

VANILLA CAKE

Ingredients

1½ c. sifted cake flour.
1½ tsp. baking powder.
¼ tsp. salt.
½ c. unsalted butter.
1 c. sugar.
2 large eggs.
½ tsp. vanilla extract.

½ c. whole milk.

GREEK SOUVLAKI

A piece of pork

Half cup of oil

A large tomato

A green pepper

One large onion

Salt

Pepper

Oregano

Paprika

GREEK GYROS WITH PIE

400g pork without bones

2 tomatoes

1 onion

half cup of chopped parsley

Yogurt according to your taste or tzatziki

oregano

thyme

salt

pepper

3 large potatoes

little paprika pies

CHOCOLATE MOSAIC WITH WALNUTS

INGREDIENTS

1 packet of butte

1 can of sugared milk

2 packets of biscuits

6 spoons of cocoa

raisins

walnuts

I T A L Y

TAGLIETELLES WITH RAGU

Ingredients

1/2 cup olive oil

1/2 cup butter

1 cup onions, chopped small

1/2 cup celery, chopped small

1/4 cup carrots, chopped small

1/4 pound pancetta

1 pound veal

1/2 pound ground beef

1 pound ground pork

2 cups whole milk

1 cup white wine

1/2 cup tomato paste

Tagliatelle

Parmigiano-Reggiano

Reggio Emilia,North of Italy

Trofie al Pesto

1 jar basil pesto

1-pound package trofie,

6 small red potatoes

1 cup young green beans

salt

Extra virgin olive oil

Bring a large pot of water to boil.Set up a large bowl filled with ice water nearby. Drop the green beans into the boiling water until they turn bright green, about 1 to 2 minutes. Move them from the boiling water to the ice bath. Once cool, drain and dry the blanched green beans.

Place the pesto, boiled potatoes, and blanched beans in a 12- to 14-inch saute pan, and set aside.

Bring 6 quarts of water to a boil, and add two tablespoons of salt. Cook the pasta in the boiling water until it is al dente, then drain, reserving 1 cup of the pasta's cooking water.

Add the pasta to the pesto in the saute pan and place over medium heat. Toss to combine, and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the pesto.

When the pasta is completely with the warmed pesto, place the dish into a warmed serving dish, and serve.

SPAGHETTI WITH

TOMATO SAUCE

INGREDIENTS

2 teaspoons olive oil
1/2 small onion, chopped
2 green onions, chopped
2 teaspoons crushed garlic
1 can peeled and diced tomatoes
4 teaspoons dried basil
4 teaspoons dried oregano

ZEPPOLE

INGREDIENTS:

flour

yeast

sugar

butter

milk

HOW TO MAKE:

They were fried in oil!

We hope you enjoyed

this tasty trip!

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